Irresistible Frito Corn Salad Recipe That Steals the Show
A crunchy and creamy Frito Corn Salad loaded with sweet corn, black beans, Rotel, bell pepper, and cheddar cheese, all tossed in a zesty sour cream dressing.
Ingredients
- 2 15-ounce cans sweet corn, drained
- 1 15-ounce can black beans, drained
- 1 10-ounce can Rotel, drained
- 1 bell pepper diced (red, green, or yellow)
- 1 cup shredded cheddar cheese
- 1 9.25-ounce bag Fritos
- ⅔ cup sour cream
- 1 Tablespoon extra virgin olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon ground cumin
Instructions
- In a large bowl, combine the drained corn, black beans, Rotel, diced bell pepper, and shredded cheddar cheese.
- In a separate small bowl, whisk together the sour cream, olive oil, salt, black pepper, garlic powder, onion powder, and cumin to make the dressing.
- Pour the dressing over the corn mixture and toss until fully coated.
- Gently fold in the Fritos just before serving to keep them crispy.
- Serve immediately or refrigerate until ready to eat.
Notes
- For best texture, add Fritos right before serving.
- Customize with jalapeños or hot sauce for extra heat.
- Store leftovers in an airtight container in the fridge for up to 2 days.